Description
This Vietnamese Honeycomb Cake features a vibrant green hue, characteristic of pandan, offering a subtly fragrant and sweet flavor profile. Its unique texture is both chewy and spongy, showcasing an intricate network of air pockets that resemble a honeycomb. Layers of light, creamy coconut complement the cake’s distinctive chew, all finished with a delicate drizzle of golden honey syrup.
Ingredients
Scale
- For the Honeycomb Cake:
- 1 cup tapioca starch
- 1/4 cup rice flour
- 1 cup granulated sugar
- 1 teaspoon instant dry yeast
- 1 cup warm coconut milk (about 105-115F)
- 2 large eggs
- 1 teaspoon pandan extract
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil (for greasing pan)
- For the Coconut Cream Layer:
- 1 can (13.5 oz) full-fat coconut cream, chilled overnight
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- For the Honey Syrup Topping:
- 1/4 cup honey
- 1 tablespoon hot water
Instructions
- **Prepare the Yeast Mixture:** In a small bowl, combine the warm coconut milk, 1 tablespoon of the granulated sugar, and instant dry yeast. Stir gently and let it sit for 10-15 minutes until foamy.
- **Mix Dry Ingredients:** In a large bowl, whisk together the tapioca starch, rice flour, remaining granulated sugar, and salt.
- **Combine Wet Ingredients:** In a separate bowl, lightly beat the eggs. Add the pandan extract to the yeast mixture.
- **Form the Batter:** Gradually pour the yeast mixture and beaten eggs into the dry ingredients, whisking continuously until a smooth batter forms. Cover the bowl with plastic wrap and let it rest in a warm place for 2-3 hours, or until the batter has risen slightly and shows small bubbles.
- **Prepare for Baking:** Preheat your oven to 350F (175C). Grease a 9-inch round cake pan generously with vegetable oil. Place the greased pan in the preheated oven for 10 minutes to heat up. This helps create the honeycomb texture.
- **Bake the Cake:** Stir the rested batter gently to release some air. Carefully pour the batter into the hot greased pan. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- **Cool the Cake:** Once baked, remove the cake from the oven. Let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Prepare Coconut Cream:** While the cake cools, scoop the thick coconut cream from the chilled can into a mixing bowl (discard any clear liquid). Add powdered sugar and vanilla extract. Beat with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
- **Assemble the Cake:** Once the cake is completely cool, carefully slice it horizontally into two even layers. Spread half of the whipped coconut cream evenly over the bottom layer. Place the top cake layer over the cream. Spread the remaining coconut cream over the top of the second cake layer.
- **Prepare Honey Syrup:** In a small bowl, whisk together honey and hot water until well combined.
- **Serve:** Drizzle the honey syrup generously over the assembled cake before serving.
Notes
For the best honeycomb texture, ensure your oven and cake pan are very hot before pouring in the batter.
Do not overmix the batter after the final rise; a gentle stir is sufficient.
Chilling the coconut cream overnight is crucial for achieving a thick, whipped consistency.
Use good quality pandan extract for a vibrant color and authentic flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 350 kcal
- Fat: 14g
- Carbohydrates: 55g
- Protein: 3g